Line Cook

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Who We Are

Located lakefront in the heart of downtown Kelowna, the Kelowna Yacht Club provides our members with top-quality moorage in Canada’s largest fresh-water basin, excellent variety of food and beverage service, social events and many opportunities to volunteer as a part of the community. Being a not-for-profit organization, Kelowna Yacht Club has been supporting boater education and safe, responsible enjoyment of Okanagan Lake since 1945. Our facility is a resource for community partners such as the Canadian Power and Sail Squadron and Adaptive Sailing Association.

What We Offer

• 4 Day Work Week
• Competitive Wage
• Health & Wellness Benefits (min. hours required)
• Welcoming culture that supports work life balance
• Opportunity to learn, grow and experience lake life in the Okanagan

**Possible opportunity to extend seasonal contract into year-round employment for the right candidate who excels in their position throughout the summer**

Overview

This role will be seasonal (April-Oct) a you will be a part of our valued back of house team. You will be playing an important role in preparing and presenting plates, while following sanitization protocols. This position plays a valuable part in the Member dining experience.

Line cooks are responsible for the execution of all dishes produced from their assigned sections on the production line; such as broiler, sauté, or deep fryers. These dishes are to be produced consistently and accurately according to specification and plating guides. Duties also include maintaining a clean and sanitary work space; stocking and some preparation of all items within their designated sections; filling out various control logs; carrying out any orders directed from chef de partie, sous chef, and head chef all in an efficient and timely manner.

**Possible opportunity to extend seasonal contract into year-round employment for the right candidate who excels in their position throughout the summer**

Job Requirements

*Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

*Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

*Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

*Opening kitchen, setting hot line, cooking & executing hot side prep, lunch service

*Identify Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

*Communicate with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

*Get Information - Observing, receiving, and otherwise obtaining information from all relevant sources.

*Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

*Perform General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Who You Are

*Service Orientation - Actively looking for ways to help people.

*Coordination - Adjusting actions in relation to others’ actions.

*Communication - Conveying information clearly to others

*Stable and progressive work history

*Strong passion and respect for regional ingredients and a willingness to learn

*Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

*Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

*Good Hygiene and understanding of sanitization processes

Requirements:

*Valid Food Safe certificate

*2-4 years experience required

Job Types: Full-time, Seasonal
Contract length: 5 months

Salary: $19.00-$21.00 per hour

Benefits:

• Discounted or free food
• Employee assistance program

Schedule:

• 10 hour shift
• Monday to Friday
• Weekend availability

Supplemental pay types:

• Tips

Experience:

• Cooking: 2 years (required)

Licence/Certification:

• FoodSafe (required)

Work Location: In person